A fowl and a turkey require the same manage-ment at the fire, only the latter will take more time. Let them be carefully picked, etc. and twist up a sheet of large clean writing paper, light it, and thoroughly singe the turkey all over, turning it about over the flame. Be careful when you draw them to preserve the liver, and not to break the gall-bag, as no washing will take oft the bitter taste it gives, where it once touches. Prepare a nice clear brisk fire, for if the fire be poor and dead, your poultry will be vapid and ill-tasted. A very brisk and clear fire will only answer the purpose, and this will give them their true taste, and make them look beautiful.

Prepare your stuffing according to one of the receipts in the chapter of forcemeats, etc. No. 376: stuff this under the breast where the craw was taken out, paper the breast, place the liver under one wing, and the gizzard under the other, baste it with butter, and dredge it with flour, keep it at a distance from the fire for the first half hour, that it may warm gradually, then put it nearer, and when it is plumped up, and the steam draws in toward the fire, it is nearly enough, then take off the paper, put a bit of butter into your basting ladle, and as it melts baste the turkey with it, and dredge it lightly again with flour; this will raise a much finer froth than using the drippings out of the pan. A very large turkey of fourteen or fifteen pounds weight, will require three hours to roast it thoroughly; a middling sized one of eight or ten pounds, about two hours; and a small one may be done in an hour and a half.

Fried pork sausages are a very savoury and relishing accompaniment to either roasted or boiled poultry. A turkey thus garnished, is called "an alderman in chains." The sausage meat may be used as a stuffing also, instead of the ordinary forcemeat. In cold weather a turkey eats the better for being kept eight or ten days. If you wish it to be tender, never dress it till at least four or five days after it has been killed, or a fowl till after three. Hen turkeys are preferable to cocks for whiteness and tenderness, and the small fleshy ones are the most esteemed.

Send up with them, oyster, egg, bread, or gravy sauce.